Milk Soup with Vermicelli
Ingredients
Directions
Bring 5 pints of milk to a boil.
Add a small amount of salt.
Stir in vermicelli and cook until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Forms the liquid base of the soup and gives it a rich, creamy body.
- Vermicelli
- Thin noodles that soften as they cook, giving the soup its body and texture.
The step that matters
Cooking the vermicelli in the milk. Milk can scorch or boil over on the bottom of the pan, especially once starch from the noodles thickens it. Stirring steadily and keeping the heat moderate helps prevent sticking and burning while the noodles cook through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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